On a recent shopping sojourn, I found some raw local tomatoes on sale. I couldn’t believe my luck and proceeded to buy quite a few! I prefer local tomatoes over hybrid because of their taste. Hybrid tomatoes have a kind of flat taste, and it’s just no fun to make anything with them!
The best way to identify the local ones is the shape. Local tomatoes have a round-ish shape, with an emphasized dip at the very tip. Hybrid ones have a flat tip, and are somewhat leaner in shape. I should have thought to take pictures of what I’m talking about, but I was too enthusiastic about using up my bounty. 😉
I’m not overly fond of pachadis, but this one is one of the very few exceptions. The spicy yet tangy taste of this pachi (raw) tomato pachadi makes it special.
- 2 raw tomatoes
- a small bit of tamarind, washed and set aside to soften
- 6 green chillies
- 1 tsp salt
- pinch of turmeric
- Tadka: aavalu, menthulu, mina pappu, dry red chilli
- In a medium-sized wok, roast the raw tomatoes in 2 tbsp of oil till done.
- You know the tomatoes are done then the skin starts to peel of and the tomatoes themselves have become soft.
- Add the green chillies and turn them around in the hot oil for a few moments.
- Set aside to cool down.
- In a tadka pan, heat some oil and add tadka. Wait till the aavalu pop, and then set aside and add salt.
- Once everything has cooled down, grind the tadka with the tamarind, turmeric and the green chillies to a fine paste.
- Do not grind the tomatoes.
- Peel the tomatoes and mash roughly by hand so as to leave small pieces of the tomatoes but not big chunks.
- Add the pachadi paste into the tomatoes and mix well.
This is absolutely tasty with rice or dosa.